All-Green Meal

Inspired by a) Raw Epicurean's Green Leafy Recipe Contest, b) a lot of spinach I needed to use up before going on holiday for a week, and c) having a few friends over for dinner, I decided to concoct an all-green dinner. I felt a bit the next Iron Chef: Iron Chef Raw. And the theme ingredient is...spinach! Allez cuisine!

For starters, I whipped up a cheezy spinach dip and a classic bowl of guacamole with lots of crudite. Then a bit of finger food: nori rolls stuffed with a ginger-sesame cauliflower rice and lots of spinach and veggies. Finally, my newest creation was coconut-spinach rice, using more cauliflower of course. This last dish combined some interesting flavors that I would not normally put together, but happened to have on hand - coconut and spinach, for example, turned out to be a sumptuous match.

Coconut Spinach "Rice"

Meat of 1 young coconut
1 Tbsp coconut water (or plain water)
1 tsp grated fresh ginger
1 small clover garlic, minced
1/4 head of cauliflower
1/4 red onion, minced
pinch of himalayan/sea salt
1 tightly packed cup finely chopped spinach

Puree coconut meat with coconut water in food processor until you form a thick coconut cream. Add ginger and garlic and whir for another 10 seconds.

Break cauliflower into florets and add to food processor. Pulse slowly until cauliflower achieves a rice-like texture.

Remove coconut-cauliflower mixture to a bowl. Stir in minced onion, salt, and chopped spinach. Place in dehydrator to warm for several hours (either place entire bowl in dehydrator or spread over teflex sheet), or simply let the mixture marinate at room temperature for several hours for the flavors to mingle.